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Miso adds a savory twist to these gluten-free + dairy-free chocolate chip cookies—the perfect blend of sweet & salty.

Lani Halliday, the owner of Brutus Bakeshop, a gluten-free cake and pastry shop in Brooklyn, NY, calls these sweet & savory cookies her personal favorite. Not only are they gluten-free, but using aquafaba (aka chickpea liquid) makes them dairy-free too. (Gwyneth Paltrow is also an aquafaba fan—she uses it in her dairy-free mayo.) 

Plus, the cookies are made with chickpea miso paste, which uses chickpeas instead of soybeans, so they're also soy-free.

To buy her Miso Chocolate Chip Cookie Dough and other items, visit Brutus' online store

For more two more gluten-free chocolate chip cookie recipes, check out these Gluten-Free Chocolate Chip Cookies with Matcha and these Flourless Chocolate Chip Cookies made with almond butter.


  • 2 cups sugar
  • 1 cup coconut oil
  • ½ cup chickpea liquid, also known as aquafaba (from 1 to 2 small cans of chickpeas) 
  • ⅓ cup chickpea miso paste
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 3 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup mini chocolate chips 
  • Flaky sea salt


Serves: Makes 6 large cookies


In a mixing bowl fitted with the paddle attachment, cream the sugar and coconut oil, mixing for 3 to 5 minutes until light and fluffy and stopping twice to scrape the bottom of the bowl.

Stream in the aquafaba, followed by the miso paste, vanilla and salt.  

Sift the flour, baking powder and baking soda into a mixing bowl, then stir in the chocolate chips (You can do this while creaming the sugar and coconut oil.) 

Add the dry ingredients to the wet ingredients and mix until combined, stopping twice to scrape the bottom of the bowl and to make sure everything is completely incorporated.

Allow the cookie dough to sit for 30 minutes to hydrate before portioning and baking.  

Preheat the oven to 350°F (or 325°F, if you're using a convection oven). Line a baking sheet with parchment paper. 

Spacing evenly, scoop six ¼-cup portions of the dough onto the baking sheet. Top each with a pinch of flaky sea salt and pop into the oven for 6 minutes.

Rotate the pan and bake for about 6 minutes more. Remove the pan from the oven and—working VERY quickly—use a pastry circle cutter or a cookie cutter placed around each cookie to form perfect circles.

Pop them back into the oven until they’re golden brown all over, another 3 to 4 minutes. Remove from the oven and let the cookies cool on the baking sheet, then they’re ready to enjoy!